Cabbage with Kashmiri Chilli and Sesame Seeds
Turn over a new leaf with this delicious cabbage curry. Well, I did! I tried something different by incorporating two flavours that I normally don’t use—Kashmiri chilli and toasted sesame seeds.
Chickpea Pancakes with Turmeric, Chilli and Cumin
I love chickpeas and these savoury pancakes are another way to share my love for this versatile vegetable. Plus they are vegan and gluten free.
No Bake Three Ingredients Malteser Chocolate Fudge
The title says it all—no bake, just three ingredients and you get a delicious chocolate overload within 25 minutes. And it is super easy to make. My son, Issa and I had fun making the fudge and even more fun eating it!
Hodan Nalayeh’s Canjeelo aka Canjeero aka Laxoox
Hodan Nalayeh is not only an internationally renown and respected media personality and public figure, this Somali-Canadian mother of two is also a passionate cook.
Despite a hectic schedule filming and broadcasting stories about Somalis from around the world on her much loved Integration TV, Hodan still finds time to cook up a storm in her kitchen. She shares her special canjeelo recipe with us. We tried it with a smear of nutella – delicious!
Vegetable Risotto
You show me one person who doesn’t love a good risotto and I will…okay I won’t do anything other than promise you that this version will convert them!
Cambuulo iyo Maraq (Rice with Adzuki Beans in a Spicy Tomato Sauce)
Cambuulo (ambulo) is a famous Somali dish usually served with sesame oil and a drizzle of sugar. It can be a mix of rice and adzuki beans or any kind of beans or lentils, corn and beans or sometimes just adzuki beans. Cambuulo is usually eaten for supper.
Shushumow (Somali Crystallised Pastry Shells)
Shushumow, a crisp, deep fried shell shaped pastry made with flour, eggs and water is a sweet made during festive times such as weddings and religious celebrations among the Somali people.
Black Quinoa, Hulled Millet, Artichoke and Pomegranate Salad
The inspiration for this recipe came from one of my favourite chefs, vegan guru Tal Ronen who likes to use ancient grains. Tapping into my own ancient Horn of Africa heritage with its African and Middle Eastern influences I have used hulled millet, pomegranate and added ingredients that I don’t usually use such as black quinoa and artichokes.
Cumin and Walnut Lentil Salad
This is a wonderfully earthy salad—filling and nutritious. The flavour combinations are unexpected but work beautifully together.
Lime, Yoghurt and Coriander Chilli Sauce
Chilli is often served as a condiment in Somali cuisine and rarely added to the dish. This makes Somali food perfect for those who like flavour without the heat, but for those who like it hot—the more the chilli the better!